Wine 101 Things You should Know about Wine

WINE 101 WHY WINE? WINE IS SENSUAL Wine is a pleasant stimulant to four of our five basic senses, as well as to the human spirit. Wine has a nearly limitless variety of flavors. Due to its origin as a product of soil, geography, climate and vintage conditions, grape variety, production technology and aging regimen, it offers more variations and possibilities for sensual appeal than possibly any other stimulus. WINE IS INTELLECTUAL, UNIVERSAL AND COMMERCIAL Wine is also stimulating to the intellect, since a true understanding of wine and its various aspects involves many areas for study. Although most of the literature about wine has historically come from the wealthy and educated, even the poor and illiterate partake of wine's pleasures; therefore, it is a democratic beverage. The grapevine flourishes in most of the temperate climates of the world and has been cultivated since before the earliest historical records. Wine has a broad commercial scope, involving one of every ten persons on earth in one or more facets, from farming, to production, to distribution, to regulation. WINE WON’T HURT YOU There are in all, over 300 separate ingredients identified in wine so far, more than half of them discovered since 1956, when modern chemistry techniques began to improve. Most of these elements lend complexity to wine flavors with nearly insignificant nutritional impact, either positively or negatively, on the diet, other than to assist in digestion. While wine does not contain any fat or cholesterol, it does contain calories from carbohydrates. The actual caloric content, therefore, of any wine depends entirely on its levels of both sugar and alcohol. The average six-ounce glass of dry wine measures about 150 calories, which is about the same as a pint of beer. A stronger, sweeter wine such as Port may pack the same calorie count in a much smaller three-ounce serving. Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 1 WINE 101 A BRIEF HISTORY OF WINE Ancient pottery jars found at Godin Tepe, Iran, revealed through chemical tests that they contained wine dating the manufacture of wine back to before the Bronze Age, c.3500 - 2900 BC. Further significance of this discovery is that this area was not a grape growing one, the main crops were grain and the preferred drink of the time was beer, which suggests that wine was probably used as a commodity. Godin was located on the Silk Road from China to the Mediterranean, the probable origin of the wine. Vines were widely cultivated in Egypt around 3000BC and further evidence that wine was used as a commodity in trade has been revealed through other pottery finds and subsequent chemical analysis. Grape growing and winemaking spread throughout Europe in the Greek and Roman times. Wine became such a valued trade item that the Romans, in 97BC, ordered the known world to pull out all vines in an attempt to protect their wine industry. Interestingly Mohammed, 620AD, was reported to have made wine which, as you may be aware, is in opposition to the Muslim faith which bans the consumption of alcohol. Wine further spread throughout the world through religious orders. One of the more famous was a monk named Dom Pèrignon, 1670 - 1715AD, who was a competent viticulturist/winemaker and is credited with the discovery of Champagne. Since these early times the humble vine can be found growing in most countries in a wide variety of climates. The primary species is Vitis vinifera and of the thousands of cultivars only around 30 are regularly cultivated and of these only a dozen or so are considered to be premium. In today's modern world wine is widely discussed and consumed globally. The wine industry has undergone a massive boom in the last few decades resulting in many varieties of wine from which to choose. This boom should continue into the near future as we discover even more technologies and benefits that wine brings us. Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 2 WINE 101 WINE TASTING: 5 BASIC STEPS See - Color tells you a lot about the wine. For instance, white wines tend to deepen in color from yellow to golden as they get older. Red wines on the other hand, tend to change from red to brick with age. Swirl - Why do we swirl the wine? To allow oxygen to get into the wine. In other words, swirling aerates the wine and releases more aromas or bouquet. Smell - This is the most important part of wine tasting. You can only perceive four tastes: sweet, sour, bitter, and salt - but you can smell over 1,000 different scents. Pinpointing the nose of the wine helps you to identify certain characteristics found in the taste. Sip - Tasting is something you do with your taste buds. And remember, you have taste buds all over your mouth. They're on both sides of the tongue, underneath, on the tip, and they extend to the back of your throat. Unfortunately, gulping wine bypasses many of those important taste buds. As mentioned above, you can only perceive four tastes: sweet, sour, bitter, and salt. Sweetness only occurs in wines that have some residual sugar left over after fermentation. Sour (sometimes called "tart") indicates the acidity in wine. Bitter is sensed in the back of the mouth and indicates firm tannins. Salt is an element that rarely occurs in the taste of wine. Savor - After you've had a chance to taste the wine, sit back for a few moments and savor it. Summarize - Is the wine Light, medium, or full-bodied? If it’s a white wine, how was the acidity; very little, just right or too much? For a red wine, is the tannin in the wine too strong or astringent? Is it pleasing? Is it missing? Are all the taste components balanced and in harmony? How long did the flavors last? Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 3 WINE 101 SERVING WINE Serving Temperature - Perhaps the most important aspect of wine service as it can greatly affect the taste and the aroma of the wine. White wines benefit from chilling but if left in the fridge overnight will chill to around 38°, enough to mask all the flavor and aroma. If served at around 50° they will be so much better. If a wine needs to be chilled quickly, iced water is a far more effective means than placing it in a container of ice cubes. Opening the Bottle - Remove the metal foil using a sharp knife or special foil cutter ensuring that no jagged bits remain on the pouring surface - this can cause unsightly dribbling. Most modern corkscrews are effective but invariably an old or weak cork may break or disintegrate. If it proves difficult to remove try pushing it into the bottle and decant the wine into a jug using a skewer or kebab stick to hold it down. If there are bits of cork in the wine filter it through a simple kitchen funnel using a coffee filter. Be especially careful with Champagne and Sparkling Wine as the corks can eject with tremendous force and cause injury. Always open these bottles at an angle away from you (and your best china). Remove the restraining wire and hold down the cork while twisting the bottle from the base. As the cork ejects, angle it out of the neck to release the gas 'softly' - racing drivers take note - anyway, you will enjoy a lot more of your wine! Breathing - Many people like to open serious red wines hours in advance to allow the wine to 'breathe'. It can be effective in removing any 'bottle stink' in a wine but the best form of breathing is agitation in the glass. Decanting - A much debated subject and generally only necessary for wines which by nature of the way in which they are made, throw a sediment such as Vintage Port. Decanting can help a wine to breathe or aerate. When decanting, the wine should be poured slowly and steadily into a clean glass jug or decanter. Using a candle or bright light will show the sediment as it gathers in the shoulder of the bottle. Glasses - The simpler and plainer the better. Ideally, but not necessarily tulip shaped with a wider bowl and tapering narrow at the top. A long stem allows for ease of swirling and the glass shape will trap and deliver the aromas. Holding the glass by the stem minimizes temperature change and avoids unsightly finger marks. Many people like to serve white wine in a larger glass followed by red wine in a smaller version, which can be aesthetically very pleasing but often has little bearing on the style of wine served. Pouring - Never fill the glass. The half way mark is fine. It may look mean but you can pour as often as people require. It allows the wine to breathe in the glass and for the recipient to swirl the wine and enjoy the aromas. As a general rule serve white before red, young before old and keep the good wine until last. If you hold the bottle by the base and give your wrist a slight twist as you finish pouring you will avoid the dribble factor. Try it - it works! Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 4 WINE 101 GRAPE VARIETALS WHITE GRAPES Chardonnay— The classic white varietal of Burgundy and perhaps the best known and loved white varietal in the world. It is vigorous, easy to grow but susceptible to spring frosts as witnessed regularly by the vignerons of Chablis. It grows well in cooler climates but can lose acidity if picked late, especially in warmer regions such as Australia and California. Its typical varietal characteristics are honeyed, tropical fruit flavors with toasty, buttery nuances. It ages well and is totally at home with oak, which imparts those delicious vanilla and butterscotch tones so beloved of Burgundy drinkers. Its diversity of style can perhaps account for some of its worldwide appeal. Chenin Blanc— Classic white varietal of France's Loire Valley and now grown throughout the world. Known for its rather unusual 'wet-wool', 'damp straw' aromas, it tends to be more floral than fruity when young and gives high acidity, growing well in marginal climates. It ages well and its susceptibility to 'botrytis'* produces some of the great sweet wines of the Loire, for example Quarts de Chaume and Vouvray. It is grown widely in South Africa where it is known as 'Steen'. Gewurztraminer— Difficult to pronounce, the 'gewurzt' means 'spice' in German, it is also one of the easier varietals to recognize because of its distinct perfumed aroma, likened to rose petals and lychees. Best known in the wines of Alsace where it is designated a 'noble' grape and a permitted variety for the Grand Crus. It produces very aromatic wines with up to 14% alcohol and can be an excellent companion to oriental cuisine. Pinot Blanc— Known as Pinot Bianco in Italy and Weissburgunder in Germany this white grape produces fresh varietal wines with apple and citrus aromas for early drinking. It performs well in cooler climates with medium to high yields and good sugar levels. Pinot Gris & Pinot Grigio— Known as Pinot Grigio in Italy and Rulander in Germany it is believed to have mutated from the Pinot Noir. Widely grown throughout Europe but particularly in Alsace and northern Italy it produces relatively full- bodied wines with a slight yeasty aroma. It is highly thought of in Alsace where it is permitted for Grand Cru wines. Here it is also used to produce the luscious 'vendange tardive' or late harvested sweet wines. Riesling— Germany's 'noble' white grape and revered the world over. It produces a diversity of wine styles from sweet to dry, from fresh and youthful to mature and mellow - Riesling has enormous ageing potential and takes on the character of the various regions in which it is planted. It is a grower's dream in view of its versatility and can flourish from the cool slopes of Germany's Saar region to the warm valleys of California. It is responsible for the luscious and rare Beerenauslesen and Trockenbeerenauslen (T.B.A), which retain freshness, high acidity but low alcohol and intense fruit ripeness. A true aristocrat of a grape. Sauvignon Blanc— Synonymous with fresh gooseberry and green apple aromas in its varietal form, Sauvignon Blanc is one of the most traveled white grapes in the world. Its home is certainly France where it bends with the 'fatter' Semillon to make white Bordeaux wines from the dry Graves style to the Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 5 WINE 101 luscious botrytised* Sauternes. In the Loire it is responsible for such famous marques as Sancerre and Pouilly-Fumé where it is found in its purest form. The New World has adopted the grape with great acclaim (and success), notably New Zealand, Argentina and Chile where its crisp fresh acidity and citrus fruit character are to the fore. As a dry wine it is best-drunk young and fresh. Semillon— A thin skinned grape producing wines of high extract and flavor but soft acidity. In France it combines with Sauvignon Blanc to make the white wines of Bordeaux, most notably the sweet dessert wines of Sauternes and Barsac. Its thin skin leaves it susceptible to the fungus botrytis* the much sought after 'noble rot' in these sweet wine regions. As a varietal it has fared best in Australia, notably the Hunter Valley, where it produces well-rounded wines with lots of tropical fruits and honeyed tones. Here too it is blended with Chardonnay and oak aged to give an added dimension. Viognier— relatively obscure vine, difficult to grow and cultivate and capable of only tiny yields, Viognier owes its reputation to the fine wines it produces in the northern Rhône, namely Condrieu and Château Grillet. It has a distinct orange blossom and apricot aroma together with a golden yellow color, huge weight of tropical fruits with a broad weighty structure and quite high in alcohol. It is produced to a lesser extent as a Vin de Pays in the Languedoc and there are also some plantings in California. Its low yields and associated difficulties are unlikely to elevate it to the commercial status. Worth seeking out though! RED GRAPES Barbera— Italy's most common red grape originally from the Piedmont region of the Northwest but now grown throughout the South. Has grown in popularity outside Italy notably in California and Argentina. A Vigorous high yielding grape that grows well in poor soils. Produces wines of good extract and color without the harsh tannins of its neighbor, Nebbiolo. Cabernet Franc— One of the principal red grapes of Bordeaux, particularly St-Emilion, and also the dominant red varietal of the Loire Valley. Generally more stalky and greener than its noble partner Cabernet Sauvignon, it performs well in cooler regions, is resistant to disease and survives well in heavier clay soils. It provides a useful 'insurance policy' for the Bordelaise vignerons in cooler vintages. It is the primary varietal in the top Premier Grand Cru Classé, St-Emilion - 'Château Cheval Blanc. Now planted throughout Italy and in Chile as well as Australia's Clare Valley. Cabernet Sauvignon— The classic grape of Bordeaux and the dominant variety in all the top growths of the Medoc. A most fashionable varietal, sought the world over and synonymous with rich blackcurrant concentration, cassis and cedar-wood. It is a small grape, giving very deep color and extract, quite resistant to disease and capable of producing wines of great longevity, elegance and structure. It is grown throughout the winemaking world as both a single varietal and a blending grape, where it imparts a classic quality to many local indigenous varieties. It has been particularly successful in Australia, California and South America where the long, warm ripening season and diverse soils realize the grape's true potentials. It has a natural affinity with oak, which imparts the wonderful cedar and 'cigar box' attributes for which the grape is famous. Malbec— This red grape accounted for the famous 'black wine' of Cahors where it is known as the 'Cot' and the 'Auxerrois', and just to confuse matters further, when grown in St. Emilion, it is known as the 'Pressac'. A small, dark, thick-skinned grape, it gives intense color, big tannins and lots of structure to the Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 6 WINE 101 wines and is generally blended with a little Merlot for subtlety. Has become very popular in Argentina where it adapts well to the hot climate. Merlot— The second 'noble' red grape of Bordeaux and the first in St. Emilion and Pomerol. Responsible for that delicious, plummy, soft style of wine it is an ideal blend with the more austere Cabernet. It is an adaptable grape that ripens early, gives great color and fruit sweetness, but is susceptible to spring frosts and to rot. It has become extremely popular throughout the world in both its blended and varietal form, especially in Italy, Australia and Chile. Its most hallowed 'claim to fame' is perhaps Pomerol's 'Château Pétrus, one of the world's most expensive and sought after wines. Nebbiolo— The red grape of Barolo and Barbaresco from the Piedmont region of Northwest Italy. Named after the word 'nebbia', or fog in Italian, which rises around the hills of Alba, the famous truffle countryside. It is noted for its high acidity and 'mouth puckering' tannins and its distinct bouquet of black cherries, liquorice and leather. A top Barolo will take years to soften but when mature will evolve the vegetal, gamy characteristics for which this Italian classic is famous. The color on ageing Nebbiolo wines fades rapidly to form a distinctive brownish rim. Pinot Noir— The classic red grape of Burgundy and responsible for some of the world's most expensive and sought after wines. Packed full of juicy strawberry fruits when young, at its top level it matures into a complex masterpiece with vegetal and farmyard tones. It is, however, a poor traveler and difficult to cultivate in hot climates. Purists will argue that its home is Burgundy and that is where it should remain - doubtless producers in Oregon and Carneros will differ. Pinot is however capable of producing very mediocre wine, at worst thin and acidic, and many people buying at the lower Burgundian levels have been disappointed. Good Pinots are available and worth seeking out, the best are sublime but sadly, out of reach for the average pocket. Pinot Meunier—Thusly named because the plant looks like the miller (Le Meunier) has been dusting the leaves with flour. Germans call it Müllerrebe for the same reason. Important third in the trio of champagne varietals, where it’s a sponge for soaking up terroir. Sangiovese — The red grape of Tuscany and notably, Chianti and Brunello di Montalcino, it is second only to Barbera as Italy's most planted red variety. It is a thin skinned grape that gives medium body but high acidity. Cherry like when young, it develops into a mature wine with black cherry and liquorice aromas. It blends very well with Cabernet Sauvignon as witnessed in the great Tuscan 'Vini da Tavolas' but has not proved too popular outside Italy. Some plantings are found in California, Australia and Argentina but its home is very much in the Tuscan hills. Syrah or Shiraz— The classic red grape of the northern Rhône where it produces such wines as Hermitage, Côte Rôtie, Crozes Hermitage and St. Joseph to name but a few. It produces intense inky purple colored wines when young with a distinctly spicy tone. As it matures it turns to deep garnet with evolving earthy, stewed blackberry and damson flavors. It gives huge extract and tannins and is capable of great ageing. As 'Shiraz' in Australia it presents a more approachable nature, more plummy and elegant when young but still retaining that spicy character and intense color. Often blended in the New World with Cabernet Sauvignon for added complexity. It is best suited to hot climates and granite soils. Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 7 WINE 101 Tempranillo— The Tempranillo is to Rioja what Pinot Noir is to Burgundy. By far Spain's most noble indigenous grape it has similar characteristics to the Pinot strawberries when young, earthy vegetal when mature - and it ages very well. It ripens early ('temprana' is the Spanish for 'early') is thick-skinned and gives good color and extract but low alcohol and acidity. In Rioja it is blended with the more fiery Garnacha and a little Mazuelo and Graciano. It is grown throughout Spain but very much as a grape for blending as opposed to a straight varietal. Outside Spain the grape is quite prolific in Argentina and to a lesser extent in California. Zinfandel— Known simply as 'Zin', this is California's most common red wine grape. It produces all styles of wine - red, white and rosé from bone dry to sweet, even a port style from late harvested grapes. For years it was dismissed as a quaffing jug wine not to be taken seriously. Things have changed, however, and we are now seeing some pretty serious offerings coming from the better producers. It is rarely blended and is at its best as a dry red wine with aromas of ripe strawberry fruits and a whiff of spice. It prefers cooler climates, as it can tend to over ripen. WINE AROUND THE WORLD Argentina - Twenty years ago Argentina was the fifth largest wine producing country in the world, supplying cheap rather rustic wine to the huge domestic market. There was little or no emphasis on quality or the export market with a huge per capita wine drinking population happily imbibing the production. Big alcoholic red wines with equally big cuts of Argentine beef were the order of the day. Greater awareness of world markets, gradual investment in new technology and the ability to succeed with the 'classic' grapes has placed Argentine wines firmly on the world stage. Main Wine Regions: La Rioja, Mendoza, Río Negro, Salta, San Juan Australia - Of all the countries in the New World producing wine, Australia took to the grape most readily and has developed her industry most consistently. Australia's wine industry enjoys a reputation well out of proportion to the quantity of wine production - it is the 7th largest producer in the world. Traditionally Australian wines were blended across a wide variety of grape sources, something which is quite alien to quality European wines. But then, some would argue that this is typical of the true style of Australian wine. While Regional wines offer great variety for the consumer, they are something very new to Australia. Main Wine Regions: South Australia, Barossa Valley, Yarra Valley, Clare Valley, New South Wales, Victoria, Western Australia Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 8 WINE 101 Chile - An isolated country with a coastline stretching over 3000 miles, Chile is noted for its phylloxeria* free vines and healthy fruit. Protected by the Andes mountain range to the East and with the Pacific Ocean influences to the West, central Chile enjoys an almost temperate climate, not unlike Bordeaux, and ideal for grape cultivation. Almost half of the vineyard acreage of 130,000 ha is devoted to table grape production mainly in the hotter North of the country. Some European producers, notable Miguel Torres of Penedes and Château Lafite-Rotschild of Bordeaux, have made substantial investment in Chilean wine production with some excellent results. The classic style of Chilean wine is fruit driven, upfront and easy drinking. Reds, based on the Cabernet Sauvignon, Merlot and Pinot Negro (Pinot Noir) have pronounced varietal characteristics of blackcurrants, cassis, plum and strawberry. Main Wine Regions: - Aconcagua, Casablanca, Maipo, Rapel, Maule, Bío-Bío France - Though not the largest wine producing country in the world, France produces more fine wine than any other country. It is doubtful if there is a wine consumer in the world who has not enjoyed good French wine at some stage of their lives. From the sublime Clarets of the top Bordeaux Chateaux, through the stunning Pinots of the Burgundy Domaines to the big chewy Southern Rhônes, France has it all. There is a French wine for every taste and pocket. France has pioneered the term 'terroir' encompassing the soil and topography of the regions to give French wines their unique difference, this added complexity and richness, which is found in so many of her quality wines. AC wines account for over 40 per cent of all wine produced in France with Vins de Pays accounting for a further 20 per cent.Over 100 grape varieties are planted and used in wine production of which two thirds are red. French wine regulations are amongst the strictest in the world and wines can be declassified or sent for distillation if they fail to meet the strict criteria laid down. France enjoys a variety of climates from the hot Mediterranean in the South to the cool, more continental climate of Champagne - the most northerly wine producing region and the French have long since mastered the art of matching the grape to the climate and the soil. Main Wine Regions: - Alsace, Bordeaux, Burgundy, Champagne, Languedoc, Loire, Rhône Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 9 WINE 101 Italy - Italy is one of the largest wine producing countries in the world. Its wine history dates back beyond the days of the Roman Empire. It was the Greeks who brought the vines to Italy. The climate in Italy is dominated by mountain ranges, from the French Alps in the North to the Appenines running like a spine from Luguria to the toe of Italy. Northern Italy has a continental climate while the southern part of Italy has Mediterranean climate so their wines tend to be bigger and meatier. However, the combined result is a unique microclimate with plenty of the sun's best rays and just enough rain to nurse the rugged soil of Italy. The Italian Wine Label Italian wines may be named after the principal or sole grape variety used in the production by the geographical area it represents, e.g. Chianti. • Classico The word Classico means that the wine comes from the Inner or better part of the District. • DOC Denominazione Di Origine Controllata - Government seal of approval as set out in 1963 by decree as a national control for the wine industry according to EU Law. • DOCG As above but with an additional Guarantee - the highest quality. These DOC Laws have since been upgraded to make allowances for the fabulous “Super Tuscan” wines which for so long were limited to Vino da Tavola status due to the grape varieties used in their production. Main Wine Regions: Piedmonte/Lombardy, Trentino Alto Adige, Veneto, Tuscany, Emilia Romagna, Marche, Umbria, Abruzzo, Puglia New Zealand - While the making of wine in New Zealand dates back to the early settlers, the foundations for today's modern wine industry were laid early in the 20th century. After World War II when many New Zealand Servicemen returned from Europe with a keen interest in European wine , the Industry began to pick up. The industry stormed on to the world stage with the mind blowing aromatics of Marlborough Sauvignon Blanc and growth was rapid. Main Wine Regions: Gisborne, Hawke's Bay, West Auckland, Waikato Te Kauwhata, Wairarapa, Marlborough Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 10 WINE 101 Portugal - Unlike most of the world's wine producing countries, Portugal's wine reputation has been built around its own indigenous grape varieties, and of course, its classic fortified wines Port and Madeira. Rarely seen are the big 'noble' grapes of Cabernet Sauvignon and Chardonnay, the Portugese preferring to reflect the character and style of their wines in grapes best suited to the terrain, topography and climatic variations. It is a country of contrasting climatic conditions from the cooler regions of the 'Vinho Verde' in the North with its Atlantic influence to the parched climate of the Alentejo in the South. Port is vinified by 'arresting' the fermentation of the still wine, when the alcohol level reaches 6-8%. This is done by the addition of a neutral grape spirit or brandy, which kills the fermenting yeast but retains the residual grape sugars. This is what gives port its sweetness and an alcohol level of around 20%. The principal styles of Port are: • • • • Ruby -The simplest style, a young port matured in bulk for 2/3 years and bottled for early consumption. Very deep purple color. Tawny -A wood aged Port, often made from paler wines and taking on the russet hue of the wood. Aged Tawnies are generally blends from different years, but resembling the character of a particular year, i.e. 10 year old, 20 year old etc. They take on a nutty characteristic. Vintage -Only 'declared' in exceptional years, Vintage Ports are a blend of wines from that year but made from the best grapes. They are normally bottled after 2/3 years in wood and need extensive bottle age to soften and mature. They are unfiltered so consequently throw sediment, and require decanting. Late Bottled Vintage (LBV) -A wine from a single year that has been bottled between the fourth and sixth year. It is generally filtered and stabilized so requires no decanting. Main Wine Regions: Alentejo, Algarve, Bairrada, Dao, Douro, Estremadura, Ribatejo, Vinho Verde Spain - From the green damp north to the arid south, Spain is the country with the most land under vine in the world. The country's regional diversity is reflected in her wines which range from light dry to heavy alcoholic reds. Spain's wine industry has benefited enormously from modern methods of winemaking, particularly since its entry into the European union in 1986. In an apparently short time, quality has improved beyond measure. The heartland of the great Spanish reds is Rioja, Ribero del Duero and Navarra, while Catalonia is principally a white wine producing area, with lots of it being Sparkling Cava - made by the champagne method. Main Wine Regions: Jerez, La Mancha, Navarra, Penedes, Priorato, Rias Baixas, Ribera del Duero, Ribero, Rioja, Rueda, Somontano, Valdepeñas, Valencia Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 11 WINE 101 United States - While the majority of the wine produced in the USA originates from California, there are some outstanding wines made in New York State, Washington State and in Oregon. Meanwhile, north of the border in Canada winemakers in Ontario and British Columbia are beginning to gain some respect for their wines, in particular their Riesling, Chardonnay and some fantastic ice wines. California - California produces 90% of all wines produced in the USA. Compared to the worlds other great wine producing regions, California has a remarkably short history. The first vineyards were planted by Missionary Monks. The demand for wine increased greatly in the 1850's during the time of the Gold Rush which led to vineyards being planted around Napa and Sonoma Valleys and on the foothills of the Sierra Nevada mountains. The Wine Industry suffered major setbacks from the dreaded Phylloxera disease which devastated the vineyards in the late 1890's to the time of Prohibition in 1920 when only medicinal and tonic wines could be made. It was only after World War II that real growth was made in producing fine wines. Oregon - Some of the best wines produced in North America come from Oregon. The Region has gained a reputation for its Pinot Noir. A new generation of winemakers with technical skills and capital have moved into the area. These winemakers are now beginning to sort out their terroir and there is lots of new vineyards being planted. Well made Oregon Pinot Noir is capable of ageing and developing for a number of years and worth waiting for. The second best wine produced here after Pinot Noir is Pinot Gris. Washington State - Washington State only started producing serious wines approximately 15 years ago and since then their wines are gaining enormous popularity. The best are Riesling, Chardonnay, Cabernet Sauvignon and Merlots. The wines of Washington State seem to have an incredible intensity of ripe fruit so they are worth watching out for. Main Wine Regions: California, New York, Oregon, Washington Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 12 WINE 101 WINE GLOSSARY Acidity: A measurement of a wine's natural and desired level of acids. Good acid levels can make a wine crisp and refreshing while low levels of acid can make a wine structurally unsound. • Aftertaste: A lingering taste that remains in the mouth after the wine is swallowed. Also called the finish. A good wine will have a complex aftertaste. • Appellation: The area of where the grapes were grown. This system was developed by the French to regulate the authenticity of their finest wines. • Aroma: The scent of a young wine. Bouquet refers to the complex smells of a bottle-aged wine. Astringency: A dryness in the mouth after drinking a wine with a high level of tannin. Sometimes astringency can be appealling in a wine and a very good complement to foods. Balance: The quality of a wine when the acids, fruits, and tannins are in harmony. Body: A term that indicates the consistency of tastes of a wine in the mouth. A wine could be fullbodied, medium-bodied or light-bodied. Bouquet: The complex smell which comes with the maturity of a wine. Brix: Brix measures sugar in grapes for the production of wine. Brut: A very dry Champagne. Buttery: A rich wine with a texture like that of melted butter. It is often used to describe a Chardonnay. Capsule: The metal or plastic protector for the bottle cork. Today, they are mainly used for decorative purposes but originally, they were used to protect the cork in old cellars from insects. Chaptalization: The addition of sugars to the wine before fermentation. The purpose is to raise the alcohol level of a wine when the grapes are not ripened adequately. It is illegal in certain wine regions. Clean: A well-made wine that is refreshing. Coarse: A wine that tastes crude and poorly made. Complexity: Applied only to fine wines that are deeply balanced with quality and scent. Corky: A wine that tastes and smells musty or moldy. Not caused by a defective cork, but by molds that can form as a result of bleaching. Crust: A vintage port with heavy sediment on the bottom and sides of a wine bottle. • • • • • • • • • • • • • • • Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 13 WINE 101 • • • • • • • • • Dry: Opposite of sweet. Earthy: The taste of soil, usually a characteristic of some red wines. Elegance: A well-balanced wine that can only be considered classy. Extra Dry: A term used to describe a slightly sweet Champagne. Fat: A wine that is full-bodied and rich. Fermentation: The process in which sugars are turned into alcohol and carbon dioxide. Finish: The aftertaste of a wine on the palate. Flabby: A wine with a lack of acidity. Fortified Wine: Wines in which brandy or other spirits have been added to increase the alcohol content. A couple of commonly known fortified wines are ports and sherries. • • • • • • • • • • • • • • • • Green: A wine that is very young and unfinished. Hard: A very young wine that is high in alcohol. Lees: The sediment and yeast found in the bottom of the barrel after fermentation. Maceration: The process of soaking the wine grape skins in the wine during the fermentation period in order to get extra, color, tannin, and aroma. Made and bottled by: Means that up to 90 percent of the wine has been bought in bulk. Methode Champenoise: A method of making champagne and sparkling wine. Must: Grape juice before and during fermentation. Racking: A term of moving the wine from one container to another while leaving the lees and sediment behind. Residual sugar: The amount of sugar left in a wine after fermentation. Robust: A full-bodied and intense wine. Shatter: Precipitation that causes the grape skins to shatter, which reduces the total crop. Sur Lie: A French expression meaning "on the lees". Winemakers use sur lie techniques to impart extra flavor from the lees to the end wine. Tannin: A group of organic compounds that produce an astringent, mouth puckering sensation. A good way to experience tannin is to bite into a grape or apple seed. Vintage: The year the grapes were harvested. Viticulture: The science and art of growing grapes. Yeast: The important organism that causes fermentation by converting sugar to alcohol. Bacchus Importers, Ltd. - 1817 Portal Street - Baltimore, Maryland 21224 - Phone (410) 633-0400 - Toll Free: (800) 525-9699 14